Rating: 3 stars
12 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 4
  • 12 Ratings

This beef ragu recipe breaks from tradition by including chickpeas in the sauce. Not only are they tasty, but they add a little extra protein to the beef ragu sauce, too.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

25 mins
9 hrs
9 hrs 25 mins


Ingredient Checklist


Instructions Checklist
  • In a food processor, combine carrots, celery, onion, and garlic. Cover and process with on/off pulses until finely chopped; set aside. In a large skillet, cook ground beef in two batches over medium to medium-high heat until browned, using a wooden spoon to break up clumps. Drain fat.

  • In a 6-quart slow cooker, combine cooked ground beef, finely chopped vegetables, undrained tomatoes, broth, drained beans, tomato paste, sugar, salt, Italian seasoning, and 1 teaspoon crushed red pepper.

  • Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. If necessary, skim fat.

  • Shortly before serving, cook pasta according to package directions; drain. Return pasta to hot pan. Add meat mixture; toss gently to combine. If desired, serve with cheese and/or additional crushed red pepper.

For easy cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

385 calories; fat 7g; cholesterol 41mg; saturated fat 2g; carbohydrates 56g; insoluble fiber 5g; sugars 7g; protein 26g; vitamin a 2575.3IU; vitamin c 8.3mg; thiamin 0.5mg; riboflavin 0.3mg; niacin equivalents 4.3mg; vitamin b6 0.1mg; folate 145.1mcg; sodium 904mg; potassium 342mg; calcium 50.5mg; iron 4.5mg.